| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. ÜMİT YILMAZ YILDIZ |
| Mode of Delivery |
Face to face (in person) |
| Prerequisites |
There is no prerequisites and co-requisites |
| Courses Recomended |
There is no recommended optional programme component |
| Recommended Reading List |
|
| Assessment methods and criteria |
1 mid term or assignment, 1 final |
| Work Placement |
Doesn't apply |
| Catalog Content |
History of Food Microbiology; Basic concepts; Role of Microorganisms in Food; Taxonomic Characteristics and Importance of Foods; Red Meat and White Meat; Processed Meat and Seafood; Fermentation and Fermentation Products; Milk Fermentation and Unfermented Dairy Products; Culture, Microscopic and Sampling Methods; Chemical, Biological and Physical Methods; Food Preservation by Modified Atmosphere; Microorganisms Living in Different Conditions and Their Effects on Food; Foodborne Diseases; Use of Modern Microbiology Techniques in Kitchens. |
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